Spinach Artichoke Baked Eggs in white ramekins in a wicker basket tray

Spinach Artichoke Baked Eggs

If you’re having overnight guests for the holidays or if you just want something special yet quick for yourself and your family for breakfast on Christmas morning, this Spinach Artichoke Baked Eggs recipe makes for a great holiday breakfast. The ramekins can be prepared ahead and baked off the morning of, which makes this a very convenient dish.

For this recipe, I used Pastene quartered artichoke hearts and their Parmesan cheese. Their products are great quality and it’s like a one-stop shop for all the pantry essentials I love, like pasta sauce, gluten-free pasta, jarred and canned veggies like artichoke hearts and mushrooms, and cheeses.

This breakfast recipe has a little bit of everything – veggies, protein, cheese. I like to serve it with a side of gluten-free toast, gluten-free English muffins, or crispy gluten-free baguette slices. You can also serve it with a side of hash brown potatoes.

Get more delicious gluten-free breakfast recipes.

Spinach Artichoke Baked Eggs in white ramekins with toasted baguette slices next to them

4.50 from 2 votes
Spinach Artichoke Baked Eggs in white ramekins in a wicker basket tray
Print Recipe

Spinach Artichoke Baked Eggs

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast
Servings: 4 servings
Calories: 246kcal
Author: Gluten Free & More


  • 1 tablespoon butter , at room temperature
  • 1 (14 ounce) can Pastene Quartered Artichoke Hearts
  • 1 ½ cups baby spinach
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh chives , chopped
  • 4 tablespoons Pastene Grated Parmesan Cheese , divided
  • 8 large eggs


  • Preheat the oven to 400 degrees. Butter 4 small (8 ounce) ramekins.
  • Chop the artichoke hearts and spinach. Combine with mayonnaise, most of the chives (save some to garnish), and 2 tablespoons Parmesan cheese. Season to taste with salt and pepper. Divide the mixture among the ramekins.
  • Crack 2 eggs per ramekin, sprinkle with a small pinch of salt and pepper, the rest of the chives, and the remaining 2 tablespoons of Parmesan.
  • Bake for 14-15 minutes or until the egg whites are set and the yolks are cooked to your liking.


Nutrition Facts
Spinach Artichoke Baked Eggs
Amount Per Serving
Calories 246 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 6g30%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 6g
Cholesterol 342mg114%
Sodium 622mg26%
Potassium 197mg6%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 14g28%
Vitamin A 1731IU35%
Vitamin C 4mg5%
Calcium 119mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Artichokes Eggs Parmesan Cheese Pastene Spinach
Previous Post

Gluten-Free Stuffed Acorn Squash

Next Post

Gluten-Free Breakfast Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Sept-Oct Cover 2023



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!